Tuesday, October 15, 2013

Things to do with Bush Lemons.

I
guess naturalized lemons, originating from the rootstock of grafted lemons, grow
just about anywhere in the world where there are neglected lemon trees, but
they seem to be regarded with a particular fondness in Australia. We call them “bush
lemons.”

Bush
lemons are popular “wild food”, so it is not surprising that recipes which take
advantage of them appeared regularly in Australian newspapers in the past –
thrifty housewives being incapable of ignoring such free bounty. The fruit is not
beautiful – it is knobbly and rough and thick-skinned – but very “lemony” and ideal
for preserves of all sorts.

Bush Lemon
Jelly.

This prize recipe for
using bush lemons which are plentiful now, produces a jelly excellent in
colour, flavour, and consistency. Wash the lemons, scrubbing if necessary, wipe
them, and slice them roughly, putting the fruit into a preserving pan, with two
cups of water allowed to each lemon. Boil till the contents of the pan are
reduced by one half. Strain the juice, measure it and return to pan, adding one
cup of sugar to each cup of juice. Boil for one hour or until a small quantity
jellies when tested on a cool plate. Bottle, and seal when cold.

HERE
is a recipe that will prove of special use to country readers.This bush lemon
jam has quite a different flavour from the usual marmalade. The recipe was
contributed by Mrs. G. Jeffs, Kingaroy, who wins to-day's prize of 2/6.Slice
three bush lemons finely and put on to boil with 8 cups ofwater.
Boil for 80 minutes quickly,and add 8 cups of sugar. Boil for 1 hour longer and
bottle while still hot.

The Courier-Mail (Brisbane, Qld. 9 June, 1945

Lemon Syrup.

With
Bush Lemons. The following method for using bush lemons is sent by S. Kite.
Strain the juice from a quantity of bush lemons and put it in a pan with three
pounds of sugar to each pint of juice. Boil for 7 minutes. Bottle and use as ordinary
lemon syrup.